The perfect weekend pleasure!
Time: 15 minutes
Recipe by: Nicole Snelling
1/3 Cup Black Cat Crunchy Peanut Butter, no sugar and salt
200g coconut based biscuits
100g Black Cat chocolate
3 Tbsp Black Cat Smooth Peanut Butter, melted
3 Tbsp chopped peanuts, toasted
1 Tbsp toasted desiccated coconut
Preheat the oven to 180°C.
On a lined baking sheet, place half the biscuits onto the baking tray. Make sure they are spread out evenly. Spread some Black Cat Peanut Butter over the base of half the biscuits.
Add a piece of chocolate and a marshmallow onto each biscuit.
Place the biscuits into the preheated oven to bake for 8-10 minutes, until the marshmallows have turned golden in colour and the chocolate has melted. Remove the biscuits from the oven.
Top each biscuit with the remaining biscuits, sandwiching each one.
Drizzle some melted Smooth Black Cat Peanut Butter over the s’mores and sprinkle with some toasted peanuts and desiccated coconut.
Chefs Tip: These can also be made over the fire.